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- Total time
- olive oil 2 tbsp
- portobello mushrooms 6 large
- butter 2 tbsp
- leek 1, washed and chopped
- thyme 4 sprigs, leaves picked
- garlic 2 cloves, chopped
- soft white breadcrumbs 100g
- lancashire, cheshire or cheddar cheese 100g, crumbled or finely grated
Heat the oven to 200C/fan 180C/gas 6. Remove the stalks from the mushrooms with a small knife, and rub the caps all over with oil. Season well, and put gill-side up on a baking tray. Roast for 15 minutes while you make the filling.
Heat the butter in a frying pan until foaming then fry the leeks for 8-10 minutes or until tender. Finely chop the mushroom stalks and add to the leeks. Add the thyme and garlic, and fry for another 6-8 minutes or until everything has softened. Tip into a bowl, and stir in the breadcrumbs, cheese and some seasoning. Add a drizzle more oil if the breadcrumbs are looking a little dry.
Add the filling to the middle of the mushrooms, piling it up slightly, and pressing it into the middles to secure. Transfer back to the oven and cook for 10-15 minutes or until the cheese has melted, the mushrooms are tender and the tops are lightly golden.
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[image id=”75166″ size=”landscape_thumbnail” align=”none” title=”Easy Omelette Recipe with Mushroom and Cheese” alt=”Easy Omelette Recipe with Mushroom and Cheese” classes=””]